Salmon and Asparagus with Coconut Sauce
Elevate weeknight dinners with this vibrant and flavorful Salmon and Asparagus with Coconut Sauce recipe—a perfect blend of wholesome ingredients and bold flavors. Juicy, pan-seared salmon fillets and tender asparagus are enveloped in a silky coconut milk sauce infused with garlic, zesty lime juice, and a hint of soy sauce. The dish is finished with fresh cilantro and a dash of red pepper flakes for a pop of color and spice. Ready in just 30 minutes, this one-pan recipe is not only quick and easy but also gluten-free adaptable, making it ideal for busy evenings or impressive entertaining. Serve it on its own or pair with fluffy rice or crusty bread to soak up every drop of the luscious, aromatic sauce.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Salmon fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 pound (trimmed) Asparagus
- 1 cup Coconut milk
- 3 cloves (minced) Garlic
- 2 tablespoons Lime juice
- 1 tablespoon Soy sauce (or tamari for gluten-free option)
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 0.25 teaspoon (optional, for garnish) Red pepper flakes
Instructions
Season the salmon fillets with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the salmon fillets to the skillet skin-side down and cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the trimmed asparagus and sauté for 3-4 minutes until bright green and slightly tender. Remove and set aside.
Reduce the heat to medium and pour the coconut milk into the skillet.
Stir in the minced garlic, lime juice, and soy sauce. Simmer for 4-5 minutes, allowing the sauce to slightly thicken.
Return the cooked salmon and asparagus to the skillet. Spoon the coconut sauce over the fillets to coat them.
Cook for another 2-3 minutes, letting the flavors meld together.
Transfer the salmon and asparagus to serving plates and drizzle with the remaining sauce.
Garnish with chopped fresh cilantro and red pepper flakes if desired. Serve immediately.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.6 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1405 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
